How should bacon be preserved to retain its deliciousness?

I believe that many people have a soft spot for the food of bacon, especially those who like to drink wine and eat meat, bacon is simply a delicacy in the world for them, and the taste of bacon is very attractive. In many families, every New Year's holiday, there will always be a dish made of bacon. But as good as bacon is, how do we preserve it?

Let's take a closer look at it.

1. The climate in central China is suitable, and it is a good place to make bacon, but as long as you master a good method, you can do it in the first place, but you must do it in the coldest weather after the beginning of winter. If it is in a place where the humidity and dryness are suitable, such as Chongqing and Hubei, you can hang it directly in a cool and dry place, but you must not see the sun.

2. In the case of relatively wet, bacon and sausage should be air-dried first, and where the climate is too humid, it needs to be smoked and dried.

3. The sausages made of bacon have generally been air-dried, and the sausages at this time only need to be hung in a cool and dry place. However, it should be noted that the storage time of bacon should not be too long, if the weather becomes hot, then the surface of the bacon will begin to produce oil, and then you need to put the bacon in the refrigerator to preserve.

4. Bacon sausages can not be cleaned during the preservation period, if you feel dirty, you can wipe them with kitchen paper. The bacon is cut into small pieces before freezing so that it is easy to separate when eaten.

5. In the very dry north, it is not possible to hang bacon and sausages, and if they are hung outside, they will become dry firewood. In the north, bacon and sausages should be vacuum-packed and frozen in the freezer compartment of the refrigerator.

6. If the bacon has been smoked, several layers of sealed bags should be set when preserving, and even if it is vacuum packed, several layers should be wrapped to avoid flavor in the refrigerator.

Generally speaking, the more salt in the cured meat, the longer the bacon can be preserved. Before preserving bacon, it is necessary to ensure the dryness and humidity of bacon, if it is too wet, it will affect the preservation, and if it is too dry, it will also affect the taste. Therefore, when you preserve bacon, you must be careful to prevent the bacon from spoiling.

If you have a ventilated and no sunny and shady place in your home, you can hang it there, and if the bacon grows moldy, you can also eat it as long as it is washed with hot water, because bacon is easy to grow mold, but my home is washed and eaten, and it is generally like this in rural areas. One of the safest ways is to put it in the freezer of the refrigerator, and it will not be a problem to store it for a long time, but it takes up a lot of space in the refrigerator. I also want to remind you that the bacon must be soaked in warm water for more than half an hour before eating, and you must try the saltiness when frying, because some bacon is salty, and you must not put salt when you fry.

Hope it helps.

I have eaten bacon that has been stored for more than three years, and the owner hangs it in a ventilated and shady warehouse, and only takes it out to eat when there are distinguished guests, such bacon is really very good.

After cleaning up the bacon and draining the water, wrap it with tin foil and put it in the refrigerator to refrigerate, this kind of preservation method is suitable for all bacon, and the storage time is longer, even if you keep it for three to five years, there is no problem, if it is sealed up and preserved, the actual effect is stronger. You can also store bacon in the freezer compartment of the refrigerator, which can be stored for at least a year without being susceptible to mildew and flavor.

If your local indoor temperature is less than 20 degrees Celsius and the ambient humidity in the indoor air quality is less than 60%, you can suspend the bacon in a cool and ventilated place without the sun in the room, which can be stored for about 3 months, and the lower the indoor temperature and ambient humidity, the longer the storage time.

This method of preserving bacon has a drawback, that is, it is very easy to extravade vegetable oil over time, which will make the bacon turn into firewood and affect the taste, so it is only suitable for short-term preservation of bacon in a relatively cold condition.

After cleaning up the bacon and draining the water, wrap it in a grade-grade plastic film, preferably wrap it in multiple layers of plastic film, and then wrap it in a thick layer with very viscous yellow mud, and finally bury it in the ground for preservation, this kind of preservation method can be stored for a long time for 3 years, and the taste will be more delicious after removal. In fact, this method of preserving bacon is very fashionable in Yunnan, and the locals call it fragrant meat.

Chop up a small piece of washed and drained bacon and put it in a porcelain clay pot. Then the vegetable oil is boiled and cooled and poured into the pickle jar, the amount of oil used should be able to soak into the bacon, and finally the sealing of the altar mouth can be, this method of preserving bacon can be kept for a year.

The smoked bacon itself has a strong anti-rust ability, and there is no problem with how to preserve it at will, especially the bacon smoked with cypress branches, which is not easy to damage when hung in a cool and ventilated place on dog days. However, at present, many smoked bacon are all smoked by the rapid smoking method, so it is recommended that you choose the above methods to save more commercial insurance.

1.Long-term storage of bacon parasitic botulinum toxin, its buds are very strong to ultra-high pressure and high temperature and strong alkali, it is very easy to enter the body according to the gastrointestinal mucosa, only a few hours or a day or two will cause poisoning. Therefore, it is not necessary to store the ingredients for a long time as much as possible.

2.Bacon with a more serious hala smell and a more serious discoloration should not be taken.

3.Cost-effective bacon, golden yellow and glossy, lean pork white and red, fat light yellow, with the unique aroma of preserved products.

Bacon is not "fresh".

It's about "keeping dry".

Bacon is the northern part of ancient China.

Cooked meat cured with high salt in the wax moon.

The main function is to keep the meat free of rot. Rotten.

Later, after a certain period of evolution.

It has become a modern form of bacon in many forms.

No matter what form the bacon is in.

The main thing is to keep it from rotting in storage. Rotten.

And bacon that has been processed.

It is no longer a quality in the sense of the word "fresh".

Hence the means of preserving bacon.

It is kept dry and does not mildew or rot. Rotten.

If it is to preserve bacon sealed with a jar of words.

Be sure to keep the seal sealed from contamination.

Store in a cool and ventilated place.

If it is bacon in the form of dried meat or enema.

At the time of saving. Be sure to hang in a cool, ventilated and dry environment.

Or it can be sterilized and packaged in a plastic bag for storage.

For dried bacon.

It can also be smoked and sealed for preservation.

In short, the principle of preserving bacon.

That is, without the use of refrigerated equipment.

Take the process of drying and avoiding bacterial contamination.

Aseptic concept. It was pioneered by the ancient Chinese.

Let's be aware, too.

How to preserve the bacon at home, teach you this method of preserving bacon, try it at home! Life Tips, Life Tips, Life Tips, Life Tips.

How to best preserve bacon? Bacon should be hung in a ventilated place. Save where there is no sunlight. Best.

Bacon also has a shelf life, so it is best to preserve it this way.

1. Put the air-dried bacon into the pottery, cover it with a cloth, cover it with a wooden board, find a dry place and spread it with quicklime 6 to 7 cm thick, and press the jar on the lime, which can delay the drying period of the bacon to more than 4 months.

2. Wrap the bacon piece by piece with paper, put it in a basket or carton, put a layer of straw ash or wheat straw ash on each layer, cover the basket with a wooden board, and put it in a dry and ventilated place, this method can generally keep fresh for more than half a year.

3. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a layer of liquor on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud without air leakage, so that it can be stored for one year.

The above is the best introduction to how to preserve bacon, I hope it will help you.

1. If you want to preserve bacon, you can use cryopreservation, which is also a more commonly used way at home, and you can directly put the processed bacon in the frozen part of the refrigerator.

Usually during the Chinese New Year, the family will kill pigs, and then store a lot of bacon, which we can't eat completely in a short time, so we have to find a way to keep it. Nowadays, every household has a refrigerator, so we will directly use the simplest way, which is to separate each bacon, put it in a bag, and then put it in the freezer of the refrigerator. But the premise is to ensure that the bacon is washed and drained, and it can be stored in this way for at least three to five years.

Second, if the bacon wants to be preserved, it can be stored by hanging and drying, which is suitable for residents who do not have refrigerators at home, and this method is also relatively simple, but it is necessary to observe whether the bacon is spoiled from time to time.

When we were very young, there was no refrigerator at home, and the way we kept bacon at that time was to hang it somewhere in the house, so that we could ensure that the bacon was in a state of continuous ventilation but not spoiled. Everyone is slowly getting used to this way to preserve bacon, but the premise is that it is best to put the bacon in a room with an indoor temperature lower than 20, and the air humidity should be lower than 60%, that is, it is placed in a cool and ventilated place in the house, which can basically be stored for several months.

3. If you want to preserve bacon, you can use vacuum refrigeration, which is the way we will use in recent years, which requires the help of external tools, but can ensure the fresh taste.

Now every household will basically choose vacuum packaging when it comes to the New Year, and some merchants will help others to vacuum, but each time they will charge a fee of about one yuan, most people still want to preserve the bacon itself, so even if they pay money, they are willing. Under the preservation of vacuum packaging, we only need to store the bacon in the refrigerator, and it can be stored for a period of time even at room temperature.

Bacon is usually salted and stored in the refrigerator or cellar.

Bacon can be wrapped in plastic wrap and frozen, or placed in a cold and ventilated place, or it can be put in a crisper and refrigerated.

You can put it in a pot and steam it, then put it in a cool place to dry, and then put it in a plastic bag and put it in the refrigerator, and take it out and steam it when you eat. This is a bit longer.

1. Hanging preservation: If your local room temperature is lower than 20 degrees Celsius, and the humidity in the indoor air is less than 60%, you can hang the bacon in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, and the lower the room temperature and humidity, the longer the storage time.

2. Seal the altar for preservation: chop the washed and drained bacon into small pieces, and then put it into the ceramic jar. Then the cooking oil is cooked and cooled and poured into the jar, the amount of oil should be able to soak the bacon, and finally seal the mouth of the altar, this method of preserving bacon can be preserved for a year.

1. Cryopreservation: Wash and drain the bacon, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is suitable for all bacon, and the preservation time is the longest, which can be stored for three to five years.

2. Hanging preservation: If the room temperature is lower than 20 degrees Celsius and the indoor air humidity is lower than 60%, the bacon can be hung in a cool and ventilated place indoors, which can be stored for about 3 months.

3. Buried soil preservation: The bacon is washed and drained, wrapped tightly with food-grade plastic film, and then wrapped in a thick layer with very sticky Huangyu imitation mud, and finally buried in the ground for preservation. This large species can be preserved for about 3 years.

Qing judgment 4, seal the altar preservation: bacon chopped into small pieces, put into the ceramic jar, and then heat the cooking oil and let it cool and pour it into the jar, the oil should be able to soak the bacon, and finally seal the mouth of the altar.

A small amount of ready-to-eat food can be stored in a ventilated and cool manner

If you plan to eat the bacon in a short period of time, if the indoor temperature and humidity are relatively low, you can store it at room temperature in a ventilated and cool place without putting it in the refrigerator.

Lime moisture-proof preservation method

Put the bacon in a clean jar (ceramic is preferable), cover it with a cloth, and cover it with a wooden plank. Choose a dry and clean place, spread a layer of lime (quicklime) with a thickness of 2 inches, and place the clay jar with bacon on the lime-covered ground to prevent the bacon from returning to moisture and extend the shelf life of the bacon.

Liquor soaking and preservation

Cut the bacon into pieces, soak it in wine for 10-20 minutes, then put it in a jar or jar, seal it for a week, and then take it as you go. This method not only has a long shelf life, but also the bacon tastes mellow and fragrant with wine.

Edible oil immersion preservation method

Place the bacon in a container, pour fresh peanut oil into the vessel to spread the oil over the surface of the bacon, and then cover and seal well. This method can keep the bacon for a long time without spoiling.

Vacuum refrigerated storage method

The bacon is cut into small pieces and sealed in a vacuum-packed bag. Wrap a few layers of sealed bags on the outside and put them in the refrigerator to prevent odor channeling. The reproduction of bacteria in a low temperature environment is slowed down, and the bacon can also be stored for a long time without spoiling.

Freezer method of plastic wrap refrigerator

For long-term storage, you can first clean the bacon, air dry it, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, and there is no problem with storing it for more than a year. However, this is not recommended, because bacon is still freshly dried, and if it is frozen for too long, even if it is not broken, the taste will be greatly reduced.

Hanging preservation method in a cool and ventilated place

If your local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the bacon in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time. However, this method of preserving bacon has a disadvantage, that is, it is easy to ooze fat after a long time, which makes the bacon turn into firewood and affects the taste, so it is only suitable for short-term preservation of bacon when it is cold.

Plastic film burial soil preservation method

After cleaning the bacon and draining the water, wrap it tightly with food-grade plastic film, it is best to wrap it in several layers of plastic film, and then wrap it in a thick layer with very sticky yellow mud, and finally bury it in the ground and save it, this preservation method can be kept for a long time for 3 years, and the taste will be more delicious after taking it out. In fact, this method of preserving bacon is very popular in Yunnan, and the locals call it fragrant meat.